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Togarashi Dusted Seared Ahi Salad
with Pickled Ginger & Sweet Chili Vinaigrette
Courtesy of Chad Hendrickson, Executive Chef, The Hess Collection
 
Ingredients

1 lb Ahi Tuna - #1 Grade
1 t. Togarashi Powder

 
Directions

Dust tuna lightly with powder.  In hot pan, sear each side approximately 10 seconds. Remove from pan and put aside.

Continued on Back
 

Copyright 2007 The Vine Times www.thevinetimes.com, All Rights Reserved

Pickled Ginger and Sweet Chili Vinaigrette
3 T. Sweet Chili Sauce (such as the Mae Ploy brand)
1 T. Chopped Pickled Ginger
1 T. Rice Vinegar
3 T. Extra Virgin Olive Oil
1 T. Chopped Cilantro

Wisk ingredients together in bowl and put aside.

Salad
1 Head Frisee
5 oz. Mache
1 each Cucumber – Julienne
1 Each Carrots – Julienne
2 oz /1 pkg. Daikon Sprouts
Optional: Crispy Won Ton Strips

Clean Frisee and Mache and dry thoroughly. Chop Frisee and place both greens in bowl.  Add julienne cucumber and carrots and Daikon Sprouts. Toss with dressing to taste. Keep a few tablespoons aside for final serving.Optional: deep fry won ton strips in oil until crispy, drain and add to salad mixture.
To Serve:
Divide salad mixture between 4 plates.  Slice Ahi – 3 pieces per person – and place on top of greens.  Drizzle with remaining dressing and serve.
 

Copyright 2007 The Vine Times , All Rights Reserved